Baked Honey Custards

Notes: Use a dark amber-colored honey.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 483
  • Calories from fat: 63%
  • Protein: 5.9g
  • Fat: 34g
  • Saturated fat: 20g
  • Carbohydrate: 42g
  • Fiber: 0.2g
  • Sodium: 54mg
  • Cholesterol: 316mg


  • 4 large egg yolks
  • 1/2 cup honey (see notes)
  • 1 1/2 cups whipping cream
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • 2 pitted dates, slivered lengthwise
  • Thin strips lemon peel


  1. 1. In a bowl, whisk together egg yolks and honey until well blended, then whisk in cream, milk, and vanilla. Pour mixture through a fine strainer into another bowl; discard residue.
  2. 2. Pour into four ramekins (3/4-cup capacity). Set in a 9- by 13-inch pan (with at least 2-in. sides). Set pan on rack in a 325° oven. Pour boiling water around ramekins almost to top of custards. Cover pan with foil, turning back 1 inch at each corner to release steam.
  3. 3. Bake until custards jiggle only slightly in the center when gently shaken, 50 to 55 minutes. With a wide spatula, lift dishes from water and transfer to a rack. Let custards cool completely, then cover and chill until cold, about 2 hours, or up to 2 days. Garnish with slivered dates and lemon peel.
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